Prep 15 mins
Cook 20 mins
This relish is a remarkable union of chunky pears, whole raspberries and fragrant vanilla. The vanilla adds a deep layer of flavor, while it bridges and connects the pears and raspberries. The raspberries are added after the pears have cooked and cooled a bit so they maintain their shape, yet the warmth of the relish is just enough to extract some of their juice to give the dish a lovely rose hue. The raspberry vinegar adds a welcome note of tartness. Bosc pears are best because they hold their shape when cooked. If not available, try Forelle or Anjou, but make sure they are under-ripe. Serve with all types of pork dishes, chicken, duck, hamburgers or turkey burgers. Try it with a rich fish such as salmon or bluefish. It makes a refreshing side dish with meat or poultry sandwiches and it's delicious on yogurt. The relish keeps well for up to two weeks in the refrigerator. Found on www.dididavisfoods.com
- 2 bosc pears, medium to large and slightly under ripe, quartered, peeled and cored, and irregularly chopped
- 1⁄3 cup vanilla sugar
- 1⁄4 cup raspberry vinegar
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 1⁄2 pint fresh raspberry (about 1-1/4 cups)
- 2 teaspoons pure vanilla extract
- Place the pears, sugar, vinegar, water, and salt in a heavy, 2-quart, non-reactive saucepan.
- Bring to a boil, lower the heat, and simmer until the relish thickens, stirring occasionally, about 20 minutes depending on the amount of juice and the ripeness of the pears.
- Transfer the relish to a medium bowl and cool to lukewarm.
- Add the raspberries and vanilla and stir to mix well.
- Allow the relish to cool to room temperature, gently stirring occasionally. Cover and refrigerate until chilled.
- Serve cold.
I cheated here and there, but this relish came out great! I used frozen raspberries (on hand), cane sugar, and white vinegar. Put everything in the pot at one time adding a large vanilla bean (scraped first) and let it simmer down to a thick sauce. Once cooled, I added 1/4 tsp of raspberry extract. This would be great on all things mentioned in the description, but us?... Ice cream topping, Yum! I could also see this as a pie filling. Lots of possibilities. Thanks for a keeper recipe!